[SweetPotato]

Recipes

I made this Low Carb Chicken Casserole last night, and it was delicious, wholesome and simple.

The only thing I changed was adding more bacon (because what recipe doesn't need more bacon?) and measuring the spices with my heart instead of spoons. Instead of crumbling four bacon slices, I cooked a whole pound until crispy, let it drain and then latticed it over the casserole in a pie dish, so it looked cute. I would have taken a photograph, but my husband beat me to it and there was a considerable portion missing by the time I returned with my phone.

I joked that this was a prime example of white people food, but frankly it was so comforting and tasty and simple I didn't care that there wasn't much of a remarkable flavor profile.

Helpful Hints

1. You can use canned chicken.
2. The steamer bags of cauliflower rice are great for this but remember to squeeze out as much liquid as possible before you mix it all together.
3. Add spices 'til your ancestors tell you to stop.
4. More bacon is always better.

 

[SweetPotato]

Last night's dinner was a meatball stir fry; it was super simple and turned out delicious.

Ingredients:
1 package Amylu Teriyaki Pineapple Meatballs (approx. 30 meatballs)
6 cups Kirkland Signature Stir Fry Vegetable Blend
1.5 Cups House of Tsang Classic Stir Fry Sauce
1 8oz can water chestnuts (for extra crunch)

I defrosted the meatballs, but other than that, there are no special instructions. I stir fried it up and it was delicious. I added some sesame seeds on top. This meal came in at approximately 270 calories per serving, which was great because I had enough calories (and appetite) left for two servings. Filling, basic, and tasty with a little bit of spice.

 

[SweetPotato]

Last night I made this Creamy Lemon-Parmesan Broccoli & White Bean Casserole. I inadvertently used chickpeas instead of cannellini beans, but happily it turned out fantastic regardless of the beans used. This recipe felt and tasted hearty without being too heavy, and the chickpeas were so filling I didn't end up needing or wanting a snack after dinner. I ate this as a main, but it would make a delicious side dish too. One serving clocked in at approximately 405 calories.

 

[Furrymama]

Here's a recipe that I made every so often. I will use what I have in the house, so sometimes it won't be exactly as written.
Broccoli and Carrot Couscous Soup inspiralized.com Servings: 4

Ingredients

• • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 2 large garlic cloves minced
  • 2 cups small broccoli florets
  • 1.5 cups carrot rounds 1/4-inch sliced rounds
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth or use chicken broth if not vegetarian
  • ¾ cup pearl couscous
  • 1 15.5- ounce can cannellini beans drained and rinsed
  • 1.5 teaspoons Italian seasoning
  • ½ teaspoon salt + more to taste
  • pepper to taste
  • 1 tablespoon freshly squeezed lemon juice
  • optional: grated Parmesan cheese

Steps

1. • Heat the oil in a large pot over medium-high heat.
   • Once oil is shimmering, add the onions and garlic and cook until translucent, about 3 minutes.
   • Add the broccoli, carrots, and tomato paste and stir until vegetables are coated.
   • Add the broth, 2 cups of water, and bring to a boil.
   • Once boiling, add the couscous, beans, Italian seasoning, salt, and pepper. Stir well and bring back to a boil.
   • Once boiling, reduce heat to a medium simmer and cook for 10 to 15 minutes or until couscous is no longer hard and vegetables are tender.
   • Add lemon juice, stir, and then taste and adjust with more salt, if needed. Garnish with Parmesan cheese, if desired.

 

[SweetPotato]

Here's a recipe that I made every so often. I will use what I have in the house, so sometimes it won't be exactly as written.
Broccoli and Carrot Couscous Soup inspiralized.com Servings: 4

Ingredients

• • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 2 large garlic cloves minced
  • 2 cups small broccoli florets
  • 1.5 cups carrot rounds 1/4-inch sliced rounds
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth or use chicken broth if not vegetarian
  • ¾ cup pearl couscous
  • 1 15.5- ounce can cannellini beans drained and rinsed
  • 1.5 teaspoons Italian seasoning
  • ½ teaspoon salt + more to taste
  • pepper to taste
  • 1 tablespoon freshly squeezed lemon juice
  • optional: grated Parmesan cheese

Steps

1. • Heat the oil in a large pot over medium-high heat.
   • Once oil is shimmering, add the onions and garlic and cook until translucent, about 3 minutes.
   • Add the broccoli, carrots, and tomato paste and stir until vegetables are coated.
   • Add the broth, 2 cups of water, and bring to a boil.
   • Once boiling, add the couscous, beans, Italian seasoning, salt, and pepper. Stir well and bring back to a boil.
   • Once boiling, reduce heat to a medium simmer and cook for 10 to 15 minutes or until couscous is no longer hard and vegetables are tender.
   • Add lemon juice, stir, and then taste and adjust with more salt, if needed. Garnish with Parmesan cheese, if desired.

This looks fantastic! I'm pretty sure I have all of this in my fridge already, I might have to whip some up this weekend. I just discovered this gluten free couscous that I've been excited to try; this is the perfect opportunity. Thank you for sharing! I will report my success back with the gf couscous.

 

[SweetPotato]

Last night was breakfast for dinner. I made this Loaded Vegetable Egg Bake that turned out absolutely fantastic; I paired it with three Amylu chicken sausages and an Ore Ida hash brown patty. I like egg bakes; I consider them part of the casserole family - and what's easier than throwing a bunch of stuff in a single dish before popping it in the oven? You can even add or subtract as many veggies as you like. I followed this recipe closely except for swapping the cheddar cheese for feta, because I had some that needed using up. It was delicious. Better yet, I do not need to make breakfast for a day or two while we polish it off.

Having hash brown patties in my freezer is probably one of my favorite new kitchen hacks. (The Ore Ida ones don't have wheat like the store brands often do.) They're really versatile, alone as sides or snacks - I've even used them as the base for mini pizzas (the same way you'd use an English muffin). Just be sure to get them nice and crispy before you spread the sauce, cheese and toppings!

 

[SweetPotato]

This week for lunches I prepped this Vegetarian Enchilada Casserole. The only changes I made were to omit the corn and add bell pepper, and because the seasoning was more delicate than hearty I added half a packet of Siete's Carnitas Seasoning (and obviously I used Siete tortillas instead of corn, to align with grain free). This turned out absolutely delicious; it is so important to me to genuinely look forward to the meals I prepare - especially at work - and I have been really excited to eat this every time. Instead of avocado I bring one of the single-serving cups of Kirkland Signature guacamole to work and it absolutely hits the spot with all the veg and healthy fats. This clocks in at just under 500 calories a serving (goes over with the guacamole) and is wonderfully filling.

 

[SweetPotato]

Last night I intended to make this Keto Chicken Bacon Ranch Casserole from Low Carb Yum, but the veggies that needed using up in my fridge dictated otherwise. I ditched the bacon and added onions and mushrooms instead, and I was extremely pleasantly surprised at how hearty and delicious it was. The sauce was good as is, but better after a healthy dash of smoked paprika. It still clocked in at approximately 495 calories per serving without the bacon, but I enjoyed every bite.

The older I get the more I realize that recipes are great guidelines, but the reality is we all have a half an onion or the remainder of a zucchini threatening to rot away in the back of the fridge. Who can afford to let even the small bits go to waste these days, and who cares if the recipe doesn't call for them? I read once that Julia Child was reportedly a stickler for following measurements, ratios and amounts to a T(spoon) in order to get perfectly consistent results every time - I don't think our cooking styles would have meshed.

 

[SweetPotato]

This week for meal prepped lunches, I whipped up a big casserole dish of Pizza Beans! This kind of recipe really makes me miss sourdough, because it's the perfect dipping and scooping meal. Super high in fiber and protein, and all the tasty flavors of pizza.

Ingredients:
olive oil
one yellow onion (I love onion, so I used the whole thing)
6oz chopped cremini mushrooms
2 15oz cans cannellini beans, rinsed
1 6oz can tomato paste
enough garlic to ward off a legion of vampires minced garlic to taste
2 tbsp Italian seasoning
salt and pepper to taste
4 tablespoons chopped fresh basil (or, if you constantly end up wasting herbs like me, the squeezy tube of basil puree works great)
2 tablespoons chopped fresh parsley (there are squeezy tubes of this too)
1 cup ricotta
2 eggs
1 cup shredded mozzarella
1 cup shredded parmesan

Instructions:

1. preheat oven to 350F (177C)
2. sauté onions in olive oil until they become translucent
3. add garlic and mushrooms, cook until soft (stir often to prevent garlic from burning)
4. add beans, tomato paste, Italian seasoning, salt, pepper, and basil; simmer and stir frequently for about 5 minutes (add a splash of water if the mix is too dry)
5. while the beans simmer, mix the ricotta, parsley, mozzarella and eggs
6. pour bean mixture into casserole dish (I used an 8x8 casserole and it worked just fine)
7. spread the cheese mixture over the top of the beans, sprinkle parmesan on top
8. bake until cheese is melty and bubbly - in my crappy oven at my altitude it took 35 minutes

If you CAN eat sourdough, I highly recommend this with sourdough. The fluffier and crispier the loaf, the better. If you CAN'T eat sourdough, like me, then this is phenomenally tasty just with a spoon. Clocks in at 6 servings, 516 calories per serving (per Cronometer).

Bone apple teeth!

 

[SweetPotato]

For dinner tonight I prepped a one-dish Lazy Chicken Parm, because it's Thursday and I need some comfort food to boost me through Friday. Plus, I am exceptionally tired this week, it's hot outside, my AC is broken, and I don't particularly feel like standing over a stove or washing multiple bowls.

Ingredients:
10-12 RealGood chicken tenders (you can use regular chicken tenders, RealGood's are grain free)
1 jar preferred pasta sauce
1 roll 16 oz buffalo mozzarella

Instructions:
1. bake the chicken tenders at the 400F (200C) until they get crispy (these crisp up sooo good in an air fryer if you have one - sadly, I do not)
2. pour sauce over and around chicken, top with buffalo mozzarella slices
3. return to oven, bake until cheese is bubbly and slightly browned

I will serve this up with a simple bagged Caesar salad that I add cucumbers and cherry tomatoes to. Stressless dinner, and so very tasty.

If I were feeling more motivated, I would probably add onions and mushrooms to the sauce, or perhaps zucchini, but I haven't got one drop of juice left this week to do anything extra.

 

[SweetPotato]

I am on a bean kick! It may or may not have to do with the cost of groceries, (thank goodness for $0.88 cans of beans) but honestly, they're so delicious I feel like I'm treating myself to something special and gourmet.

This week's lunch prep was a deep dish of French Onion Skillet Beans. Once again, I took the instructions very much under advisement. I ended up making the caramelized onions in the crock pot overnight before adding two cans of Great Northern Beans (I could not find butter beans anywhere) and adding all the spices. This married in the crock pot for most of the day until I transferred it into a casserole dish, topped it with some breadcrumbs (I just whirled some Simple Mills rosemary and sea salt crackers in the food processor), plenty of grated fontina and gruyere (both of which I was absolutely chuffed to find on manager's special clearance) and baked it until bubbly.

My only sorrow with this dish - because it is utterly delicious and buttery with so much delightful flavor - is that I completely neglected to add mushrooms, which a. were not at all called for but b. would have made this dish ten times as hearty. Nevertheless, utterly delicious and clocks in at approximately 415 calories per serving.

 

[SweetPotato]

Last night I cooked up a simple recipe from stuff I found in my pantry and freezer, and it ended up delicious.

Ingredients:

1 6oz can oz green curry paste
1 6oz container coconut cream
2 mung bean noodle nests
3 cups frozen stir fried veggie mix
8-10 jumbo shrimp (I used shell-on, deveined)
2 tbsp tamari or oyster sauce if you have it
1 splash of lime juice

I did not add ginger but it occurs to me now that some grated or minced ginger in this would be delightful.

1. Heat the pan on med-high heat, pour in the coconut cream. Heat until it shimmers.
2. Add curry paste to taste (I like spice so I used the whole can.) Stir together for 2-3 minutes.
3. Soften the mung bean noodles in warm water for approximately 3minutes before draining and rinsing with cold water.*
4. Add frozen veggies to curry sauce, cook for 2-3 minutes until they have thawed.
5. Add shrimp. Cook until just starting to get pink on both sides.
6. Add noodles, stir until the shrimp are fully pink and the sauce has absorbed into the noodles.
7. Take off the heat, add tamari and lime juice, stir to incorporate, and serve hot.

Super satisfying, very high protein, and due to the noodles being bean-based, very low carb. The spice is delightful.

*Note: If you soak them too long before you cook them in the sauce, the noodles will be very soggy. Soak them until they are just softening to prevent this.

Bone apple teeth!

 

[SweetPotato]

I've been rotting in a depression nest lately and hadn't gotten around to human-ing, or cooking, or anything. I'm halfway back to normal, and thought I'd share a great scoopable salad recipe that I hyper-fixated on during the rotting session. Those of you who are chronically on YouTube like myself have probably seen the channel this is posted on, MarianasPantry. She has great, easy, healthy recipes and a lot of kind and straightforward things to tell yourself when you're dealing with wonky mental health.

Ingredients:
1 can chickpeas
1 medium cucumber (chopped)
1 bell pepper (chopped)
a generous 2 handfuls of shredded green cabbage
half a red onion, chopped
1 can Navy or Great Northern Beans
red wine vinegar to taste
basil pesto to taste
garlic powder, oregano, basil (measure with your heart)
tortilla chips

Instructions
1. Mix. Everything. Indiscriminately.
2. Eat with tortilla chips. If you're super low carb, try snack peppers or cucumber slices.

Bone apple teeth.

 

[SweetPotato]

I'm on a mission to empty my pantry of randomly collected items. Sometimes during grocery shops I see an item on sale that just looks good, and, as it was never on my list or in my meal plan, it gets a long-term residence in the cupboard. However, my recent depression has not made me inclined to grocery shop. This gives the long-term residents a chance to shine!

Today's pantry and freezer cobbled meal was super simple.

Ingredients
1. 1 box of Veggie Craft Hatch Chili mac + cheese (this flavor has a REALLY good kick, and the macaroni is grain free)
2. 1 lonely leftover Amylu Caramelized Onion + Aged white cheddar chicken burger patty

Instructions
1. Cook macaroni. The box instructions say 7-9 minutes, which makes mush. If you prefer al dente noodles, cook for five minutes and after that test in 30 second increments for the right texture.
2. Bake the burger patty for 20 minutes at 400F/204C. (25 minutes makes it a little crispier.)
3. Chop up burger patty, mix in to macaroni.

With half the box of mac and the one patty, this meal clocks in at 430 calories and makes you feel like you're splurging on junk food to boot. Enjoy with a crispy Diet Coke Lime for the full gourmet experience. (/sarcasm)

Bone apple teeth!

 

[SweetPotato]

Tonight, I am making the world's laziest Pasta Fagioli (or, as my Dad likes to say with a goofy Long Island Italian accent, "Pasta Fazool").

Ingredients:

2 15oz cans of dark red kidney beans
1 large white onion, chopped
1lb of pasta of your choice - I had macaroni in my pantry
garlic, salt, butter, olive oil
parmesan cheese for topping
parsley if you're feeling fancy (even a bit of dried parsley on top adds good flavor)

Instructions
1. Saute the onion in olive oil with a bit of garlic, salt, and a knob of butter until soft.
2. Add both cans of beans (undrained), stir and let simmer.
3. Cook pasta to your desired level of al dente, drain well.
4. Return pasta to pot with a bit of butter or olive oil to prevent sticking.
5. Add bean mixture to pasta, mix well.
6. Serve with parmesan cheese and parsley and eat while hot.

Super cost effective and filling meal, plus high in fiber and protein. This makes 4-5 decent sized servings and refrigerates well.

Bone apple teeth!

 

[Neffie]

I´m making a cheesecake like I do every weekend. It´s simple and crust-less, so gluten-free.
Ingredients:
500 g non-fat cream cheese (it´s also a high-protein kind, but any cream cheese of choice will likely work)
4 whole eggs (medium size)
4 Tbsp honey (or sweetener of choice)
vanilla or cinnamon (according to preferences)
2 scoops (60-70 g) of unflavored whey protein, alternatively I sometimes use 2 heaping Tbsp of tapioca starch - either works to bind everything together
- blend all these together with a hand blender until smooth, pour into a baking tray (I use a silicone one, so I don´t have to use any fat to grease it)
- top with frozen berries of choice (blueberries, raspberries, cherries, etc. - I use about 150 g)
- bake - I have a small countertop oven, which takes 1 hour at 190° C
- when done, leave in the oven for 10 more minutes with doors slightly open, then let cool on the countertop and refrigerate until next day (it needs to set). Enjoy!

 

[SweetPotato]

I´m making a cheesecake like I do every weekend. It´s simple and crust-less, so gluten-free.
Ingredients:
500 g non-fat cream cheese (it´s also a high-protein kind, but any cream cheese of choice will likely work)
4 whole eggs (medium size)
4 Tbsp honey (or sweetener of choice)
vanilla or cinnamon (according to preferences)
2 scoops (60-70 g) of unflavored whey protein, alternatively I sometimes use 2 heaping Tbsp of tapioca starch - either works to bind everything together
- blend all these together with a hand blender until smooth, pour into a baking tray (I use a silicone one, so I don´t have to use any fat to grease it)
- top with frozen berries of choice (blueberries, raspberries, cherries, etc. - I use about 150 g)
- bake - I have a small countertop oven, which takes 1 hour at 190° C
- when done, leave in the oven for 10 more minutes with doors slightly open, then let cool on the countertop and refrigerate until next day (it needs to set). Enjoy!

This looks INCREDIBLE - and so simple! I have to give this a try. Will report back shortly.

edit: I made it. This is fantastic! I cannot wait to bring this to a dinner party!